French sausages

[jenny_haddow]

I'm about to embark on using sheeps casing for the first time tomorrow (French chipolatas). Any tips on how to flush them through without losing them down the plughole would be gratefully received.

Thanks in advance

Cheers

Jen

[aris]

No different to hogs, just thinner and more delicate.

[dougal]

...Any tips on how to flush them through without losing them down the plughole would be gratefully received.

Have you got one of those sink plughole strainers?
For example:
http://www.chulmleigh-hardware.co.uk/ca ... 0Strainers
But try your local 'pound shop' !

[welsh wizard]

Just flush them through into the bowl you have them soking in. Try to make sure your sausage mix is not too stiff as a wet mixture aids stuffing into sheep casings, and most of all just treat them as normal. They are worth the the extra bit of effort and they do not rip anywhere near as easily as i originally thought.

Good stuffing WW

[jenny_haddow]

Thanks for the advice everyone, It wasn't as difficult as I thought, just fiddly, I was expecting a less robust casing, but they filled well with no bursts. The vertical stuffer certainly earned it's keep as I was able to control the flow rate fairly precisely and get reasonably even fill. Here's a picture of the end result, Len poli's Toulouse recipe with added cinnamon and ginger turns out well. The wine comes through very nicely indeed in the cooked sausage. I shall do more of the same, adding paprika and herbs.



Cheers

Jen

[Wohoki]

They look just like the ones in France. Nice work.

[jenny_haddow]

Thanks Wohoki. No higher praise etc!

[pokerpete]

Well done Jenny. Definitely exhibition quality.

[jenny_haddow]

Thanks Pete, I'm off to France for a couple of days tomorrow, I'll bring some of the real thing back to analyse and compare.

Jen

[dougal]

... I'll bring some of the real thing back to analyse and compare.

Gets you like that, doesn't it?
I find I'm reading the small print on the labels for hams, salami, etc with rather too keen an interest!

[pokerpete]

Thanks Pete, I'm off to France for a couple of days tomorrow, I'll bring some of the real thing back to analyse and compare.

Jen

Buy a few tubes of Cap du Phare Bon Harissa from any Algerian grocers shop. Super stuff with sausages, chicken, fish, and tagines etc.
At the moment I'm experimenting with Harissa home made pastes, and can buy fresh hot red chile peppers for �3 a kilo.
Bon chance.

[Wohoki]

I love harissa, and I usually make my own. Fancy starting a recipe thread Pete?

[jenny_haddow]

That is a good brand Pete, I have some in the cupboard from my last trip. It's a regular on my shopping list for France and quite inexpensive.

Good idea Wohoki, I remember your recipe which is lurking somewhere in a thread. I must make some as I have good access to authentic ingredients where my father lives in London. I've no excuse.

Cheers


Jen

[pokerpete]

I love harissa, and I usually make my own. Fancy starting a recipe thread Pete?

I did think about starting one as you suggest, then I had another think. If we don't stick to the original recipe with a few variations to have also a milder version for more sensitive palates. This would have to be our own work, as it would end up being a cut and paste fest of the worlds millions of chili sauces. Thus ending up like the disastrous Bratwurst escapade.
Any thoughts on that Wohoki, and of course, anyone else.

[Wohoki]

Don't quite get your point, Pete. I've aready posted a couple of harrisa formulations (never heard of one made with fresh chillis tho', Tunisians and Algerians always use dried even when fresh are available) without courting disaster, and I thought it might be an idea to get a few different recipes together in one place. Harrisa doesn't have a definitive recipe, it's rather like garam masala in that respect, so a few new ideas are always welcome.

Ah well, there was me thinking that this was a discussion board again.